GETTING EMULSIONS WITH USING VORTEX FIELD OF FERROMAGNETIC PARTICLES
Abstract
In contemporary world there is an active search of methods carrying out and new equipment is developing using of which will allow to create stable disperse systems. Due to analysis of recent researches using of electrical and physical methods of processing is the most effective that lead to the formation of stable disperse systems. The author have considered the possibility to use devises with vortex field to create edible emulsions. Research subject – emulsion components (egg powder, skimmed milk powder, mustard flour, white granulated sugar, refined light sunflower oil). The mechanism of the effect of a vortex ferromagnetic particles layer on the main components of the emulsion - dispersed phase and dispersion medium. As a result of the research it was determined that suggested processing interval (10...50 s) reduces microbiological indicators of the system components It is found that the processing of vegetable oils refined deodorized regrouping of fatty acids proportion. Research of functional properties of protein components change (egg powder and skimmed milk powder) showed a positive effect of electromagnetic treatment, which improves the solubility, emulsifying and stabilizing properties of aqueous solutions of the emulsifiers, reducing of molecular weight of protein components. Based on the conducted theoretical and experimental researches the possibility to use vortex band of ferromagnetic particles while creation emulsions was substantiated.
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